Beef Stock

Preparation

1. Step 1

   Preheat the oven to 450°F. Tie the parsley, thyme, rosemary, bay leaves, and peppercorns in a piece of cheesecloth to make a bouquet garni. Set aside.

   Step 2

   Arrange the beef stew meat, veal bones, onion, carrots, and celery in an even layer in a heavy roasting pan. Roast, turning every 20 minutes, until the vegetables and the bones are deep brown, about 1 1/2 hours. Transfer the meat, bones, and vegetables to a large stockpot, and set aside. Pour off the fat from the roasting pan, and discard. Place the pan over high heat on the stove. Add the red wine, and stir, using a wooden spoon to loosen any browned bits from the bottom of the pan; boil until the wine is reduced by half, about 5 minutes. Pour the mixture into the stockpot.

   Step 3

   Add 6 quarts cold water to the stockpot, or more if needed to cover bones. Do not use less water. Cover and bring to a boil, then reduce to a very gentle simmer so that bubbles occasionally rise to the surface. Add the reserved bouquet garni. Skim the foam from the surface. Continue to simmer the stock over the lowest possible heat for 3 hours. A skin will form on the surface of the liquid; skim off with a slotted spoon. Repeat as needed. Add water if at any time the surface level drops below the bones.

   Step 4

   Prepare an ice-water bath. Strain the stock through a fine sieve, or a cheesecloth-lined strainer, into a large bowl. Discard the solids. Transfer the bowl to the ice-water bath, and let the stock cool to room temperature.

   Step 5

   Transfer the stock to airtight containers. The stock may be labeled at this point and refrigerated for 3 days or frozen for up to 4 months. If using the stock for a recipe, refrigerate for at least 8 hours or overnight so the fat collects on the top and can be removed. If storing, leave the fat layer intact; it seals the stock.